Serious Eats: Talk

Smoking and Sous Vide

Anyone out there experimented with smoking meat prior to or post cooking it sous vide? I don't have a proper smoking rig but I do have a way to apply smoke to meat. I was thinking about smoking a butt for an hour or two, shocking it, then sealing and cooking for 48hrs. Haven't decided on a temp yet. Anybody got any tips for me?

Printed from http://www.seriouseats.com/talk/2012/03/smoking-and-sous-vide.html

© Serious Eats